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Back Hudut (Baruru)

Hudut (Baruru)
Categories:Soups & Stews, Seafood
Ethnic Origins:Garifuna
Recipe Courtesy of:
 Joy Nunez
 Yugadah Inn
Ingredients:
Hudut:

5 or 6 green plantains
1 ripe plantain

Sere/Lasus/Gravy

1 coconut
fish
salt
black pepper
oregano
basil (bay leaf)
Instructions:
Peel and wash the plantains and then boil in water with salt for about 8 to 10 minutes.
Remove from pot and let cool.
Mash until smooth and soft in mortar using a pestle (or use a potato masher).
Sprinkle pestle with water occasionally so that the plantains don't stick.
Serve with lasus/gravy.

Lasus/Gravy:

Grate and strain coconut.
Pour the milk from the strained coconut in a pot and heat.
Add fish (fresh or salted), black pepper, oregano and basil.
Boil for a few minutes until fish is cooked.
Add salt if needed.
Notes:
Can use any type of meat in the lasus/gravy.
Can make hudut with green bananas, cassava, yam or green apple-bananas.

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